Mary Kemp has some great ideas for those post-Christmas meals
We all plan for the main event, Christmas Day, the day when lists and timings take over in the kitchen. Then after Christmas we open the fridge, larder or cupboards or look on the veggie rack to find a random selection of ingredients and have one of those ‘oh heck’ moments; what’s for supper and what can you do with the leftovers?
I love cold turkey sandwiches, the cold meat topped with sage and onion stuffing, and if you can find a little turkey jelly on the carving plate, a little of that too! Bubble and squeak cakes are a firm favourite in our house, served with cold ham or smoked salmon and a dollop of crème fraiche.
I always have mincemeat left. Use it up by adding some to an apple crumble or bread and butter pudding. It is also lovely in a tarte tatin in a layer between the apples and the puff pastry.
There is always cheese left over, some of which I freeze, grated and ready to use. The rind of parmesan adds a lovely smooth flavour to soups, or crumble a little blue cheese in leek and potato soup.
Here are three easy recipes to add to your leftover repertoire.
Broccoli and Stilton soup
This is a great way of using up that left over blue cheese that sits in the fridge.
Serves 4
2 tablespoons butter
1 banana shallot or 1 small onion, finely chopped
800g broccoli
800ml turkey or vegetable stock
600ml milk
200g stilton or creamy blue cheese crumble
Nutmeg, to garnish
Salt and pepper
Melt the butter in a large saucepan over a medium-low heat and add the shallots. Fry gently until soft and golden.
Cut the broccoli florets from the stalks and leave to one side and chop the broccoli stalks into smallish chunks, then add to the pan with the softened shallots, fry for a minute, then pour in the stock and milk. Bring to a simmer, then cook until the stalk is beginning to soften. Meanwhile, cut the florets in to small pieces.
Once the stalk is almost tender, add the florets to the pan along with most of the Stilton, keeping a little back for garnish. Stir well, bring to a simmer, cover then cook for about 5 minutes, until the cheese has melted and the florets are soft.
Allow to cool slightly, then puree until smooth. Taste, season if necessary, then divide between bowls and top with the remaining cheese and a good grating of nutmeg.
Moroccan Turkey Salad
Serves 6
I love this salad! It is full of texture and spice and a wonderful way of using the leftover turkey and feeding a crowd. If you are not going to eat it straight away, prepare the ingredients, fry the pitta bread and the aubergines, and mix with the harissa, then toss the everything together just before you eat.
2 Pitta breads
2 tablespoons olive oil
1 aubergine, diced
1 tablespoon harissa
250g cherry tomatoes, halved
500g left-over turkey, shredded
100g rocket
The seeds of 1 pomegranate or 110g tub pomegranate seeds
A few mint leaves
A little olive oil to dress the salad if needed.
Cut the pitta into pieces and fry in the olive oil until crisp. Tip into a bowl,
then fry the aubergine for 10 mins until soft. Add to the pitta with the
harissa, tomatoes, turkey and rocket. Toss well. Scatter over pomegranate
seeds and mint leaves, dress with your favorite olive oil.
Baked Christmas pudding with boozy custard
This is a quick and easy pudding – perfect as a last-minute treat or to use up any leftovers.
Christmas pudding
A tub of fresh readymade custard
Whisky, Cointreau, Baileys or your favourite tipple
Sugar
Slice the Christmas pudding as thinly as you can from top to bottom. Mix the alcohol into the custard. Layer the pudding slices in a gratin dish then pour over the boozy custard, sprinkle with sugar. Bake for about 30 minutes, or until the custard has set.
